Satay Chicken with Delicious Peanut Sauce & Fresh Cucumber Salad

Prepare Ingredients:

If using your BBQ turn it on now. Wash the fresh produce. Cut the cucumber into thin slices or chunks. Pick the coriander leaves; discard stems and roughly chop the leaves. Peel and thinly slice ½ the red onion, dice the other ½ into 2-3 cm pieces. Dice the chicken into 2-3 cm chunks. Place the diced chicken in a bowl with the soy sauce and toss to thoroughly coat; set aside to marinate.

Cook Rice:

In a medium pot, bring 1⅓ cups water to a boil. Stir in the rice; cover and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pan and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

Cook Chicken:

While the rice cooks, thread the marinated chicken and diced red onion onto the skewers. In a large non-stick pan or BBQ, heat oil on medium-high until hot. Add the skewered chicken working in batches if necessary and cook 3 to 4 minutes per side, or until browned and cooked through. Transfer the chicken to a plate.

Prepare Cucumber Salad:

In a medium bowl, combine the cucumber, as much of the sliced red onion as you’d like you may have extra, half the coriander and a drizzle of olive oil. Toss to coat and season with salt and pepper to taste. Set aside to marinate.

You Plate It:

Divide the cooked rice and cucumber salad between plates. Place the finished chicken skewers on top of the rice. Garnish with the remaining coriander. Serve with the satay sauce on the side for dipping. Season with salt and pepper to taste. Enjoy!